Shital's-Kitchen: Sichuan Fried Rice

Wednesday, September 17, 2014

Sichuan Fried Rice

Few days back, I went to an Asian market. What a wonderful shopping experience it was!! Walking up and down each aisle, I was able to identify spices and ingredients that we use in our Indian cooking. But surely it was first encounter with lot of Asian spices. One of them was Sichuan pepper.

I know Schezwan or Sezhwan fried rice is very popular amongst Indians. Fried rice with delicious flavors and heat from red chilli and garlic is one of my favorites too. I make my special Spicy Schezwan sauce to prepare Schezwan Fried rice. Yes, Schezwan or Sichuan rice has that spicy taste because it belongs to Sichuan Province of China, and the food belonging to that part of china is hot and spicy. Surely this one is more suited for Indian palete. I had to buy a pack of each of these peppercorns to try this spice in my favorite Schezwan or Sichuan Fried rice :) These peppercorns are not hot, but they have a lemony and flowery flavor. They are tingly to taste, and can numb the tongue.

Red and Green Sichuan Peppers
These peppers are optional in this recipe. I do make Schezwan fried rice without using them too.

To begin:
Microwave 1 cup rice with 1+1/2 cup water for 10 minutes. This will partially cook rice. I always like my rice to finish cooking with veggies to absorb fresh flavors. Sprinkle some salt, use a fork and fluff up rice grains. It is okay if there is some moisture or water in the rice bowl. Let them cool.

Meanwhile, chop veggies for rice. I like to add lot of veggies to rice and make it fresh and nutritious.

1/2 cup chopped onions, 1/2 cup chopped bell pepper, 1/2 cup chopped carrots, 1/2 cup chopped beans, 1/2 cup chopped cabbage, 3-4 minced garlic and 1 inch minced ginger.

To add spice:
Homemade Schezwan sauce, dry red chillies and sichuan peppers.

In a wok, heat 1 tbsp. oil and add 1 tbsp. homemade schezwan sauce. Fry dry red chillies. Saute ginger, garlic, onions, bell peppers. Saute veggies for 3-4 minutes till they are slightly tender.

Add quartered or chopped mushrooms and cook for 3-4 minutes.

Add spring greens and 1/2 cup chopped cabbage.

Slightly roast and roughly grind sichuan peppers. Add a tsp. to sauteing veggies.

Add pinch of salt, 1 tsp. vinegar and mix well.

Add cooked rice and toss them well. Cook for 4-5 minutes till the flavors blend well.

Give it a taste test for salt and vinegar and spice. If needed, add more schezwan sauce to increase the spice.

Serve with soy and homemade schezwan sauce at the side.

Spicy Sichuan Rice!


  1. oh wow.. this looks amazing.. its been soo long since I had Chinese.. I dont like the chinese food at restaurants.. its soo oily and always over cooked. miss your chinese a lot.

    1. So true...i miss you a lot too. Homemade is always fresh and better. More nutritious for sure!!

  2. Hello Shital, thank you for this amazing recipe. I regularly follow your blog and have tried many things from it and they have turned out to be great. I had one request, if you could share the chinese bhel recipe too it would be great. I remember eating at restaurants in Mumbai but dont know how to make it. Your help will be highly appreciated!!!

    1. Thanks Avani...sure wil put the recipe of chinese bhel soon. I like it too.

  3. Nice recipe have a nice collection of recipes..happy to follow you back :)
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